Vegan | Creamy Tomato & Roasted Veg Risotto (Vegan)

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Creamy Tomato & Roasted Veg Risotto (Vegan)

1 tbsp olive oil
300 g cherry tomatoes
2 red peppers
1 large courgette, zucchini
A generous pinch of salt and pepper
1 tbsp olive oil
1 large red onion, diced
3 garlic cloves, minced
225 g risotto rice
1 tbsp balsamic vinegar

  • Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
  • Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.
  • Roast for 30 minutes.
  • etc
  • etc

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